Quality of rabbit meat and phyto-additives

Monika Pogány Simonová, Ľubica Chrastinová, Jozef Mojto, Andrea Lauková, Renáta Szabóová and Ján Rafay
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Monika Pogány Simonová: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic
Ľubica Chrastinová: Slovak Agricultural Research Center, Nitra, Slovak Republic
Jozef Mojto: Slovak Agricultural Research Center, Nitra, Slovak Republic
Andrea Lauková: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic
Renáta Szabóová: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic
Ján Rafay: Slovak Agricultural Research Center, Nitra, Slovak Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 3, 161-167

Abstract: The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 - sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 - serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.

Keywords: amino acids; Eleutherococcus senticosus; oregano; rabbit meat; sage (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:49-2008-cjfs

DOI: 10.17221/49/2008-CJFS

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